Egg-Free Chocolate Cherry Bundt Cake Recipe

When it comes to cake baking you aren’t likely to find a lot of recipes without eggs. Still it is possible to make a great cake without adding any eggs to the batter. This egg-free chocolate cherry bundt cake recipe is a perfect example of that.

Egg-Free Chocolate Cherry Bundt Cake Recipe

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Over the years I have modified so many baked good recipes to make them egg-free. Nick loves baked goods, but when his egg allergy was at it’s peak everything containing eggs was off limits, and that included all baked goods. This meant that buying a birthday cake at the local bakery wasn’t going to work. Instead I figured out how to make egg-free cakes for us.

One year for my birthday I decided that I didn’t want a typical birthday cake. To change things up I decided to make a chocolate cherry bundt cake. It was a cake I knew we’d all like, but the original recipe called for not only one, but two eggs! I was able to easily modify the recipe though by substituting applesauce for the eggs. My modified recipe turned out just as good as the original.

How to Make an Egg-Free Chocolate Cherry Bundt Cake

Making the chocolate cherry cake is really quite easy. Although it does require a decent amount of baking time.

To start add the flour, sugar, oil, applesauce, vanilla, baking soda, and cinnamon together in a bowl and mix well. You should end up with a pretty crumbly looking batter when you’re done mixing.

Next stir the cherry pie filling and chocolate chips into your batter.

At this point your batter is ready to be poured into the bundt pan. Before you do that though make sure you grease and flour the bundt pan. To do that spray the pan and put some flour in the bottom of it. Then tilt the pan and tap it to move the flour around so that most of the areas are covered with flour. You can add more flour to the pan if you don’t have enough in it to cover the sides.

Once your pan is prepped you can pour the batter in. Then place it in the oven to bake at 350 for an hour.

After an hour poke the cake with a toothpick to make sure that it is fully baked. If the toothpick comes out clean put the bundt pan on a safe surface and allow it to cool for a few minutes. Finally turn the pan over on a plate and remove the cake. At that point you can allow the cake to cool down the rest of the way on the plate.

I personally would wait at least 5 minutes before taking the cake out of the bundt pan. If you take it out too soon the bottom could get a bit sticky and stick to the plate you put it on. It’s not a big deal as it’s still easy to remove from the plate, but it can be a bit annoying.

When it is time to serve your cake you can sprinkle some powdered sugar on top to give it a finished look if you’d like. A sugar sifter makes this really easy, but if you don’t have one you can rub the powdered sugar between your fingers as you move your hand around.

This egg-free chocolate cherry bundt cake recipe is a top favorite of our family. It really is easy to make. It is also a nice change from the typical frosted cake recipes. I hope your family loves it as much as ours does!